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Asparagus Soup non-dairy Recipe


  • 6 cups water
  • 1 tablespoon olive oil
  • 8 cloves garlic, thickly sliced
  • 1 cup coarsely chopped onions
  • 1/2 teaspoon dill seeds
  • Sea salt to taste
  • 2 cups bites-sized cauliflower florets
  • 1 cup coarsely chopped celery
  • 4 cups asparagus cut into 1-inch pieces
  • 2 tablespoons dried basil
  • 2 tablespoons dried thyme
  • 1 bay leaf


1. In a teakettle or small pot, bring water to a boil.

2. In a large soup pot, heat the oil over medium heat. Add garlic, onions, dill seeds, and salt and saute, stirring occasionally, for about 5 minutes, until onions begin to soften and ingredients are fragrant.

3. Add cauliflower and celery and continue to saute 5 minutes more, until celery is bright green and cauliflower has begun to soften.

4. Add boiling water to pot along with asparagus, basil, thyme, and bay leaf. Bring ingredients to a boil, then reduce heat to medium-low. Simmer soup 10 minutes, or until cauliflower is tender. Remove and discard bay leaf.

5. Puree soup in batches in blender or with a hand-held immersion blender, until smooth.

6. Return to pot and heat through. Serve piping hot.

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